Creamy Garlic Mashed Potatoes

One of Carmine's favorite side dishes is garlic mashed potatoes. The creamier and more garlicky, the better! Using my amazing KitchenAid Immersion Blender that he bought me for Christmas this year, these couldn't be easier to make. If you don't have an immersion blender (I highly suggest getting one!) make sure you boil your potatoes until they are soft so you can easily mash them into a creamy consistency.

Recipe yields 8 servings

Ingredients
5 large russet potatoes
1/4 cup milk
1 tbsp unsalted butter
3 cloves garlic
2 tbsp grated Parmesan cheese.

Clean your potatoes and then dice them into about 1" chunks. I left the skin on mine, but feel free to peel them if you like.

Add the diced potatoes to a large pot and cover with cold water.

Bring the water to a rolling boil and cook the potatoes for 12-15 minutes, or until soft. It is important to cook them long enough or they will be too hard and nearly impossible to mash.

While the potatoes are cooking, finely mince the garlic. Add your butter, milk and garlic to a small saute pan. Bring the mixture to a boil and remove from the heat.

Once your potatoes are easily pierced with a fork, drain them from the pot and add them to a large mixing bowl. Pour the milk mixture into the bowl with the potatoes.

Using a masher or an immersion blender, mix together your ingredients while mashing up the potatoes. Add in your cheese as you are mixing. Once creamy, transfer to a serving dish. Enjoy!